- Serves: 8
- Cook Time: 45 minutes
- Prep Time: 45 minutes plus 35 mins marinating
- Effort: hard
For the cabbage parcels
- 4-8 green outer leaves savoy cabbage, plus the cabbage heart
- 10 rashers smoked back bacon, removed, cut into lardons
- 3 tbsp vegetable oil
- 2 tbsp white balsamic vinegar
- 100 g butter
- clarified butter, for brushing
For the chips
- vegetable oil, for deep-frying
- 16 large floury potatoes, such as maris piper or king edward
For the lamb
- 1-2 tbsp olive oil
- 1 large clove garlic, finely chopped
- 1 bunches flat-leaf parsley, finely chopped
- 1 tsp finely chopped rosemary
- 1½ lemons
- 8 lamb cutlets, trimmed
For the steak
- 8 beef fillet steaks, about 115g each
- vegetable oil
For the lambs kidneys
- 500 g lamb's kidneys, outer membrane removed
- vegetable oil
For the béarnaise sauce
- 2 egg yolks
- 1 tbsp lemon juice
- 100 ml clarified butter
- cayenne pepper, or hot paprika, to taste
- ¼ tsp salt
- ½ tsp chopped tarragon
For the poached eggs
- 3 tbsp white wine vinegar
- 8 large eggs
- grilled baby vine tomatoes
- sautéed spinach
1. For the cabbage: blanch the cabbage leaves in a pan of boiling salted water for about 1 minute, then drain and immediately place in a bowl of iced water. Drain again then cut out and discard the stems. Trim the leaves into neat squares about 8cm wide. Set aside.
2. Finely chop the cabbage hearts. Heat a frying pan with the vegetable oil and fry the lardons until crisp.
3. Add the chopped cabbage, butter and balsamic vinegar to the pan and stir. Reduce the heat, cover and cook for 5-10 minutes. Season with salt and pepper and set aside to cool.
4. Lay a sheet of cling film on a work surface. Take a piece of cabbage leaf and place it on the cling film. Season the leaf with salt and pepper and fill with 1 tablespoon of the cooled cabbage and bacon mixture. Roll to make a small, tightly secured ball. Repeat with the remaining cabbage leaves and filling and set aside.
5. When ready to cook the cabbage leaves, brush them with a little clarified butter and steam over simmering water for 4-5 minutes.
6. For the chips: heat the oil to 150C in a deep fat-fryer or a heavy-based saucepan ( use a thermometer to check the temperature). Do not leave the fryer unattended.
7. Peel the potatoes and cut them into chunky chips, discarding any uneven pieces. Wash under cold running water to remove any excess starch and pat dry. Fry the chips for 6-7 minutes, working in batches so you dont overfill the pan or fryer basket. They won't brown during this first cooking stage. Remove the chips from the oil and place on kitchen paper.
8. Increase the oil temperature to 180C. Return the chips to the oil and fry until browned. Remove and drain on kitchen paper. Sprinkle with fine salt and keep warm.
9. For the lamb: put the oil, garlic, herbs and one-third of the lemon juice in a dish that will hold all eight cutlets laid flat. Mix until combined, then add the cutlets and rub the marinade onto them. Leave to marinate for a minimum of 30 minutes.
10. Heat a griddle until smoking hot. Liberally sprinkle the cutlets with salt and pepper and place on the griddle, reserving the marinade. Once browned on both sides, move the cutlets to a cooler part of the griddle and pour the marinade over them.
11. Pour the remaining lemon juice onto the cutlets and continue cooking to your desired doneness. Rest for 1-2 minutes before serving.
12. For the steak: pat the steaks dry with kitchen paper and rub with a little vegetable oil. Leave to sit for a few minutes, then season with salt and pepper.
13. Make sure the griddle is still hot then place the steaks on it. After 30 seconds or so, move them to a different part on the griddle to prevent sticking and burning. Cook for 2-3 minutes on each side for medium-rare or longer if you prefer. Set aside to rest before serving.
14. For the lambs kidneys: rinse the kidneys under cold running water and pat dry. Cut them in half and remove the white cores. Season with salt. Heat a little oil in a frying pan and fry the kidneys until browned. Add them to the hot griddle when the steak and lamb are cooked and griddle for a further few minutes.
15. For the béarnaise sauce: put the egg yolks and lemon juice in a bowl set over a pan of gently simmering water and whisk until the mixture doubles in volume.
16. Gradually add the clarified butter and keep whisking, making sure that the water underneath does not boil as this would curdle the eggs. When the sauce has thickened, add a little cayenne pepper (or hot paprika), the salt and the tarragon. Keep warm.
17. For the poached eggs: pour the white wine vinegar into a pan of simmering water and stir to create a whirlpool effect.
18. Crack four of the eggs into separate cups. Pour the egg from the cups into the water and poach for 3 minutes. Remove using a slotted spoon and drain on kitchen paper. Repeat with the remaining eggs. (You may need to place the poached eggs back in the water to reheat them.)
19. To serve, place a fillet steak, lamb cutlet and kidney on each plate and put the cabbage balls alongside. Add a poached egg to each plate and top with a tablespoon of béarnaise sauce. Accompany with grilled tomatoes, sautéed spinach and the chips.
Rate This Recipe